Zest 2 limes to yield about 2 tablespoons zest, then juice enough limes to get 1 cup of fresh lime juice (about 6–8 limes). Mince the garlic and chop the chipotle and cilantro finely.

Combine wet ingredients

In a medium bowl or the jar of a blender, combine the fresh lime juice, lime zest, honey, soy sauce and chopped chipotle in adobo. Whisk or pulse briefly to combine.

Emulsify oil

While whisking vigorously (or with the blender running on low), slowly stream in the neutral oil to emulsify the mixture. Continue until the sauce is glossy and slightly thickened. If the sauce looks too thick or too intense, add up to 2 tablespoons water, one at a time, to reach desired consistency.

Season

Stir in minced garlic, chili flakes, ground cumin, smoked paprika, salt and black pepper. Taste and adjust salt, honey or chili to balance bright lime, heat and sweetness.

Finish with herbs

Fold in the chopped cilantro. If using a blender, pulse once or twice just to incorporate cilantro without turning it to paste.

Rest

Let the sauce sit at room temperature for at least 15 minutes to allow flavors to meld. Refrigerate up to 5 days in an airtight container; bring to room temperature and whisk before using.

Optional Garnish / Serving Add-ins

Serve the chili lime sauce with lime wedges and a sprinkle of extra chili flakes for additional heat. Use as a marinade for chicken, shrimp or tofu; as a dressing for grains and salads; or as a dipping sauce for fries and vegetables.